Sous Vide: Post Process Seasonings and Rubs: Lipavi Rub #2–“The Night Tripper”

A custom assortment of complementary/contrasting aromas adds flavor and eye appeal to your perfectly cooked sous vide proteins.

Ingredients

Hungarian Paprika, 4 Tablespoons.
Kosher Salt, 6 Tablespoons.
White sugar, 4 Tablespoons.
White pepper, 1 Tablespoon.
Ground black pepper, 1 Tablespoon.
Coriander, 2 Tablespoons.
Ginger, 1 Tablespoon.
Garlic powder, 1 Tablespoon.
Onion powder, 1 Tablespoon.
Hondashi granules, 1 Tablespoon.
Fennel seed, 1 Tablespoon.
Allspice, 1 Tablespoon.
Parsley, dried, 4 Tablespoons.

 

 

Egg white,  each.
Water, 1 oz/30 ml.
Vegetable oil, 1 oz/30 ml or vegetable spray as needed.

 

Lipavi Rub #2

Flavor profile: Euro/American
level of difficulty–1.25

Procedure:
Combine all dry ingredients. If preparing foods that have been salted before/during sous vide processing (not recommended), the salt in this rub must be reduced/eliminated.
In a separate container, use a fork to mix 1 egg white with 1 oz/30 ml water.

Brush or lightly moisten surface of protein with egg white mixture. Note: powdered egg white is a convenient substitution for fresh–simply moisten the surface of the protein and use a shaker/dredge to distribute the powder evenly over the surface. Wait five minutes for the albumins to dissolve.

Sprinkle the top surface of the chilled protein generously with rub. Wait 5 minutes. If desired, turn over onto a silicone baking sheet or other non stick surface and repeat the coating process. The total amount of rub used should not exceed 3 Tablespoons/lb (6 Tablespoons/Kg). Drizzle top with a few drops of oil (or spray) before roasting/smoking.

Application pictured:

Pork Spareribs, 135 F/57 C X 24 hours, cold shocked in iced water to 70 F/21 C, refrigerated at 40 F/4 C until day of service.
Oven/smoker finished @350 F/176 C X 90 minutes or until desired color is achieved and internal temperature is at least 140 F/60 C.

Yield: This recipe will create enough rub for 10/lbs-4.5 Kg.

Rub!

Norm King

About

Always chill the surface of sous vide processed proteins to between 40-70 F/4-21 C before applying rubs or seasonings. This helps secure the crust and also prevents the original target temperature from being exceeded during the finishing process. Submerging the sealed package in iced tap water for 5 minutes/lb. of package weight gives you the choice of safely refrigerating your food or proceeding with the recipe.

This seasoning/rub is equally suitable for searing, grilling, frying, etc. This flavorful blend is also excellent used as a dedicated last minute seasoning for French Fries, pasta, rice, and even POPCORN!

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